This cold fermented pizza dough recipe is the best I’ve tried. It’s easy to make and results in a perfectly crispy crust.
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This is the best cold fermented pizza dough recipe that I have come up with after many years of trial and error. This dough will produce a pizza with a crispy crust and a light, airy interior. It is perfect for thin crust pizza or Detroit-style pizza.
I have used this dough to make all sorts of different pizzas, from classic Margherita to more creative pies like my Brussels Sprout Pizza with Pancetta and Caramelized Onions. No matter what toppings you choose, this dough will produce an excellent pizza.
One of the things that sets this dough apart is the long fermentation time. Most Pizza Dough recipes call for Proofing the yeast, which means dissolving the yeast in water and then adding it to the flour mixture. This can be done in as little as 5 minutes, but I find that cold fermenting the dough for at least 24 hours gives the flavor of the dough time to develop, resulting in a more complex and interesting flavor.
What is Cold Fermented Pizza Dough?
Cold fermented pizza dough is made with a time-consuming process that allows the dough to slowly rise in the fridge over the course of 2-3 days. The benefits of this slow fermentation are two-fold:
The extended contact between the flour and water breaks down the gluten, making the dough more elastic and easier to work with. This results in a crust that is thinner, crispier, and has more flavor.
The longer fermentation process also allows the dough to develop more flavor. The naturally occurring yeasts and bacteria in the flour have time to work their magic, resulting in a more complex flavor than doughs that are quickly fermented at room temperature.
The Benefits of Cold Fermentation
Pizza is one of the most popular foods in the world, and there are countless ways to make it. One of the most important factors in making a eat pizza is the dough. The type of dough you use will have a big impact on the flavor and texture of your pizza.
Traditionally, pizza dough is made with yeast and allowed to rise at room temperature. This is called “fermentation” and it helps to create a light, airy dough. However, fermentation can also be done at lower temperatures, which has a few benefits.
First, cold fermentation allows the dough to develop more flavor. This is because the yeast has more time to work slowly and break down complex carbohydrates into simpler sugars. These sugars then undergo browning reactions that create flavor compounds.
Second, cold fermentation prevents the formation of large bubbles in the dough. When pizza dough ferments at high temperatures, large bubbles can form that make it difficult to get a thin, crispy crust. By fermenting at lower temperatures, you’ll end up with a dough that’s much easier to work with.
Finally, cold fermentation makes the dough more resilient and less likely to tear when you stretch it out. This means you’ll be able to get a thinner crust without worrying about holes or tears.
If you want to make the best possible pizza dough, cold fermentation is the way to go. This recipe will give you all of the benefits of cold fermentation without any of the hassle. Just mix up the dough, stick it in the fridge, and let it do its thing overnight (or for up to three days). Then, when you’re ready to make your pizza, just stretch it out and bake!
The Best Cold Fermented Pizza Dough Recipe
This is the best cold fermented pizza dough recipe that I have ever tried. It produces a perfectly thin and crispy crust that is not overly chewy. The secret to this recipe is in the fermentation process. Allowing the dough to ferment slowly in the fridge over a period of 24-48 hours gives it a subtle dough flavor that is out of this world good. And, since there is no need to let the dough rise at room temperature, this recipe is ideal for those hot summer days when you still want to enjoy a fresh and delicious pizza without turning on your oven.
How to Make Cold Fermented Pizza Dough
Homemade Pizza dough is easy to make with this cold fermented pizza dough recipe. This recipe ferments the dough in the refrigerator for a full flavor and better texture.
1 cup (240 ml) lukewarm water
1 teaspoon (5 ml) sugar
1 package (2 1/4 teaspoons, 10 ml) of active dry yeast
2 1/2 – 3 cups (600-700 ml) all-purpose flour
1 teaspoon (5 ml) salt
2 tablespoons (30 ml) olive oil or vegetable oil
1. In a large bowl, stir together the water, sugar and yeast until the yeast is dissolved. Let stand for 5 minutes.
2. Add 2 1/2 cups of the flour and the salt to the bowl and stir until well blended. Stir in the oil. Gradually add enough of the remaining flour to make a soft dough.
3. Knead the dough on a floured surface until it’s smooth, about 5 minutes. Place the dough in a greased bowl, turn it once to grease all over, then cover and refrigerate for at least 8 hours or overnight before using.
Now that you know how to make cold fermented pizza dough, it’s time to get out there and try it for yourself! This recipe is the perfect base for any pizza, so feel free to experiment with your favorite toppings. If you’re looking for some inspiration, check out our list of the best pizza toppings. And don’t forget to share your masterpiece with us on Instagram using the hashtag #kitchnpizza!